SECTION VII

SANITATION GUIDELINES
A.

Cutting boards and food contact surfaces

B. Detergents
C. Sanitizing solutions: use and preparation
D. Changing detergent solutions
E. Cleaning and sanitizing food contact surfaces
F. Cleaning cloths
G. Sponges
H. Brooms and brushes
I. Cooling equipment cleaning
J. Washing machinery, cleaning and use
K. Washing flatware
L. QC inspection
M. Storage of dishware
N. Cleaning equipment storage
O. Chemicals separation
A. Cutting boards and food contact surfaces. The 4-step cleaning and sanitizing process shall be used as follows:
1. Rinse and remove gross soil from the surface with water (a critical step).
2. Wash and scrub surface(s) with a scrub brush using ____ oz. (specify soap / detergent) per gallon of water at 110F
(43.3C) or hotter.
3. Rinse surfaces with clean, water at 110F (43.3C) or hotter.
4. Sanitize surface. Flood the surface with sanitizer solution [75 to 100F (23.9 to 37.8C)] using a squirt bottle and wipe
it across the surface [75 (23.9C)] with a clean, disposable paper towel. Sanitizer solutions shall be made fresh daily. When

storing equipment such as cutting boards, be sure that they are stacked to air dry. This way, the bacteria will not be able to
multiply.
B. Detergents. Specified detergents in correct proportions shall be used for each cleaning task, according to the cleaning and
sanitizing schedule. Highly alkaline detergent solutions will not be used to wash aluminum utensils and containers, since they
will dissolve and pit the surface. Chemicals used for these purposes shall be inventoried and ordered regularly so that there is
always an adequate supply.
C. Sanitizing solutions: use and preparation. Cleaning (detergent) solutions shall never be mixed with sanitizing solutions.
Solutions shall be used separately. Combining cleaning and sanitizing compounds reduces their effectiveness as cleaning and
sanitizing agents, and the mixture may form toxic gases.
The three major chemical sanitizers used in foodservice are: hypochlorites, iodophors, and quaternary ammonium
compounds (quats). They shall be used in concentrations listed in the following table.
Sanitizer Concentration for Use in Foodservice

Sanitizer
Chlorine
Iodine
Quaternary Ammonium Compounds

Usage: Sanitizer Immersion

(75F); (1 minute); ppm

Usage: Surface
ppm

Usage: Maximum
ppm

50

50

50

12.5

12.5

12.5

200 to 400

200 to 400

200 to 4000

Concentration effectiveness shall be measured using an oxidation-reduction electrode for chlorine if the solution is not used
from a dispensing bottle. The potential shall be 800 mv or more. Iodines and quats can be measured any way that assures that
an active oxidizing-inactivating concentration is present.
Water temperature must be more than 75F (23.9C) and less than 120F (48.9C). Commercial bleach used for preparing
chlorine solutions shall not be more than 6 months old. Employees shall measure the bleach carefully and precisely. Immersion
sanitizing solutions shall have an initial concentration as shown in the table, Sanitizer Concentration for Use in Foodservice, and
be changed when the concentrations are 50% of the starting concentration.

The method for using a surface sanitizing solution shall be to make up a fresh batch each day and dispense it from a squirt
bottle. The squirt bottle shall contain a 50-ppm chlorine solution, which can be made by adding 1 teaspoon bleach per 1 gallon
of water.
A concentration of 200 ppm chlorine is approximately 1 tablespoon of 5.25% bleach in 1 gallon of water. This
concentration shall not be exceeded. [Using a sanitizing solution in a bucket with a cloth is not recommended because it
becomes progressively dirtier with each use.]
.
D. Changing detergent solutions. Detergent solutions shall be changed when the solution shows any indications of becoming
dirty (at least every 2 hours).
E. Cleaning and sanitizing food contact surfaces. Employees shall clean work stations at the end of every major production
step or operation ("clean-as-you-go"), using __________________________ (detergent) and warm water in order to maintain
food contact surfaces with less than 100 microorganisms/cm 2. At least every 4 hours, if the surface is at 100F (37.8C), the 4step cleaning and sanitizing process shall be used to clean and sanitize work stations and food preparation work surfaces in order
to achieve food contact surfaces with less than 10 microorganisms/cm 2. The sanitizing solution shall be prepared with
______________________________.
Food contact surfaces used for manufacturing or holding low-moisture food shall be in a dry, sanitary condition at the time
of use. In wet processing, when cleaning is necessary to protect against introduction of microorganisms, all food contact
surfaces shall be cleaned and sanitized before use and after any interruption during which the food contact surfaces may become
contaminated.
Appropriately identified sanitizer of the proper concentration shall be available at all work stations. With proper
scheduling, this cleaning and sanitizing process will often coincide with the clean-up at the end of a shift. If a surface will not
continue to be used, the surface should air dried.
F. Cleaning cloths. Wiping cloths used to remove drips from plates shall be stored clean and dry. Cloths used to clean food
contact surfaces shall be stored in a clean _________________________ (detergent) and water solution. Cloths used to clean
non-food contact surfaces shall not be co-mingled with other cloths.

G. Sponges. Sponges shall not be used for cleaning and sanitizing. Bacteria multiply overnight in a wet sponge containing
food soil and develop high bacterial counts.
H. Brooms and brushes. Only brooms and brushes with non-absorbent bristles shall be used for cleaning. Separate brushes
shall be used to clean raw food contact surfaces and cooked, pasteurized food contact surfaces. Brushes used to clean food
equipment shall be cleaned and sanitized daily.
I. Cooling equipment cleaning. Refrigerators shall be cleaned weekly with _______________________________ to
minimize spoilage bacteria cross-contamination. Freezers shall be cleaned at least every 3 months.
J. Washing machinery, cleaning and use. Washing machinery, sinks, and storage equipment shall be kept clean and
maintained so that they will function properly and will not contaminate sanitized dishes, utensils, pots, and pans. Strainers on
dish machines and pot and pan machines, and wash nozzles shall be cleaned every shift. Rinse nozzles shall be cleaned every
day or as prescribed by the manufacturer. Detergent and sanitizer supply systems on washing machinery will be filled as
needed. Washing machinery shall be de-limed on a regular basis or as required for proper maintenance according to the cleaning
schedule.
K. Washing flatware. Flatware (knives, forks, and spoons) shall be soaked in ___________________________ before being
washed in the dishwasher to ensure cleaning. Flatware shall be racked flat, run through the dishwasher, and then put into
dispensers, eating end down.
L. QC (Quality Control) inspection. All washed and sanitized dishes, utensils, and pots and pans must be examined carefully.
Anything that does not look clean shall be re-washed and re-sanitized. Even after proper washing and sanitizing, surfaces will
have some surviving microorganisms and organic soil. All clean, sanitized surfaces in storage shall be kept dry to prevent the
multiplication of microorganisms.
M. Storage of dishware. Clean glasses, cups, and other utensils shall be stored covered or in an inverted position, and at least
6 inches above the floor in a clean, dry location to protect them from contamination by splash, dust, and drippings. Clean
equipment, dishware, and utensils shall never be stored under exposed sewer lines, waste lines, or water lines, except fire

protection sprinkler heads. Clean equipment, dishware, and utensils shall never be stored in toilet rooms, vestibules, locker or
dressing rooms, janitorial areas, soiled, or unapproved areas. Knives, forks, and spoons shall be loaded into holders to protect
these items from contamination. Dishware, cookware etc., and all utensils shall be stored on approved non-absorbent surfaces.
Single-service items shall be stored in a closed carton or plastic bag. In-use boxes of single-service utensils and tableware may
be open, if the box is placed on its side with open end to the outside. Single-service items shall never be stored under or adjacent
to concentrated cleaning agents or toxic materials.
N. Cleaning equipment storage. All maintenance and cleaning equipment or supplies shall be stored in
____________________________, away from food, clean equipment, or linen. Pressurized tanks and cylinders must be safely
secured. Mops shall be hung to dry between uses in the _________________. Wet mops shall not be stored in buckets.
Cleaning and maintenance equipment shall be kept clean and maintained.
O. Chemicals separation. All non-food chemicals (detergents, cleansers, bleach, sanitizers) shall be kept separated from foods
in the _______________. These items shall be stored in a separate cabinet or storage area, away from the food storage areas.
Hazardous concentrations of any chemicals or poisons shall never be stored in the food production area.
The following enclosures can be utilized for cleaning and sanitation products and procedures.
Chemicals List and Material Safety Data Sheets (Section VII, encl. 1)
Cleaning and Sanitizing Schedule (Section VII, encl. 2)
Sanitation Procedures and Standards (Section VII, encl. 3)

Encl. 1
CHEMICALS LIST AND MATERIAL SAFETY DATA SHEETS

The following is a list of chemicals used in this facility and the suppliers.

Name

Supplier

Description

Material Safety Data Sheets for the chemicals are included.

Encl. 2
CLEANING AND SANITIZING SCHEDULE

Equipment / area /
surface (reference #)

Assigned
to*

When
done**

What to do, cleaning

and sanitizing
chemicals to use

Done by
(Initial / date)

Comments and corrective action

Verification _______________ Date _______________

* You may use a code such as: fp = food preparation person; st = sanitation technician; sp = service person; ap = administrative person.
** Be as specific as possible. You may use a code such as: 3h = every 3 hours; a/u = after each use; a/o = at opening of the restaurant; a/c = at closing of the restaurant;
a/r = as required during daily operations; wk = weekly.

Encl. 3
SANITATION PROCEDURES AND STANDARDS
Item:_________________
Location: ________________
Item #: ___
----------------------------------------------------------------Frequency:
Standard:
Job Time:
Lockout / tagout:

Equipment:
Chemicals:
----------------------------------------------------------------Precautions and Preparation
1.
2.
3.
Cleaning Procedures
1.
2.
3.
Safety Concerns

Approved by: _____________________ Date: ____________